Apparatus for curing meat.



No. 657,207. Patented Sept. 4, I900. G. A. WASHBUBN.

APPARATUS FOR CURING MEAT.

(Application fi led Aug. 18, 1898.) (No Model.) 2 sheets-Sheet l.

7ffnea a M f p 'IHE mums PETERS ooooooooooooooooooooooooooo c4 No.657,207. Patented Sept. 4, I900.

' G. A. WASHBURN.

APPARATUS FOR CURING MEAT.

(Application filed Aug. 18, 1898.) (No Nlq'dei.) 2 Sheets-Sheet 2.

V/Qinfiside fivent (5i 43.9fm it 1 mm @M%W 25d W llnrrn STATES PATENTOFFICE.

GEORGE A. lVASI-IBURN, OF CLEVELAND, OHIO, ASSIGNOR TO B. B. QUINN,TRUSTEE, OF SAME PLACE.

APPARATUS FOR CURING MEAT.

SPECIFICATION forming part of Letters Patent No. 657,207, datedSeptember 4, 1900.

Application filed August 18, 1898. Serial No. 688,943. (No model.)

To (tZZ whom it may concern:

Be it known that I, GEORGE A. WASHBURN, a citizen of the United States,residing at Cleveland, in the county of Cuyahoga and State of Ohio, haveinvented a certain new and useful Improvement in Apparatus for CuringMeat, of which the following is a full, clear, and exact description,reference being had to the accompanying drawings.

The chief object of my invention is to cure meat in. brine or analogouscuring liquids in less time than is required by means heretoforeemployed for the purpose.

The invention consists of an apparatus which comprises, essentially, avessel to contain a curing solution, means for causing a circulation ofthe solution, electrodes and electrical connections, and means forprotecting the curing solution from contamination by the detritus of theoperation.

The process carried out by the apparatus of this application has incompliance with a requirement been made the subject of a divisionalapplication, Serial No. 728,227, filed August 23, 1899.

In the drawings, Figure 1 represents a side elevation, partly insection. Fig. 21s a modified apparatus capable of being used for thepractice of a process embodying some, but not all, of the noveloperations.

' Meat is placed in a vat A and covered with brine or other suitablecuring liquid. This vat may be made of any suitable size and shape. Itought, however, to be made of or lined with some insulating materialwhich will not be disintegrated by the curing fluid or by theelectrolytic action. It may, for example, be made of wood or of metalhaving a socalled porcelain or other vitreous lining. An electriccurrent is then caused to flow through the curing fluid between twoelectrodes 13 and C. The negative electrode B may be a carbon plateplaced in the vat near the bottom thereof, resting upon short screws orpins b, of which one or more may be extended through the bottom of thevat and serve as binding-posts for the attachment of' the circuit-wireb. The positive electrode C may also be made of carbon; but it must notbe placed in brine, because, first, if it were the solution would bedecomposed by the electrolytic action and chlorine gas would beliberated at this electrode. This chlorine gas would contaminate thebrine and the meat being cured therein, and it would at the same timemake a stifling and offensive odor in the room. Second, the electrodeitself will be disintegrated, and if it were immersed in the brine theminute particles of carbon would get into the meat and soon spoil it. Toprevent the described injurious action which would follow the immersionof the positive electrode in the brine, said electrodeis placed in aclay porous cup 1) or some analogous receptacle containing water, andthe cup sets in the brine at such point relative to the negativeelectrode that the electric current flowing from one electrode to theother will be obliged to pass through as much of the brine in which themeat is immersed as possible.

l/Vith an apparatus having the characteristics above described anelectric current, derived from any suitable generator, (indicated at X,)may be passed through the curing liquid without generating anyappreciable chlo- 7 5 over, the minute particles of carbon which resultfrom the disintegration of the electrode are held in the cup and do notcontaminate the brine.

In Fig. 2 is shown an apparatus having the parts above named with whichone may prac- 8 tice the process, as above described.

The action of the electric current seems to be to open up the pores ofthe meat, whereby the brine penetrates the meat with-great rapidity,with the result that the meat will be cured in a fraction of the timewhich would be necessary except for the employment, substantially asdescribed, of the electric current.

Although it is believed that the procedure 5 as heretofore described isa great improve ment upon the old procedure, better results are obtainedand the meat may be cured in a very much shorter time if in addition toemploying the electric current, as described, the brine is caused tocirculate through the vat A, preferably under pressure. In fact,

with the process including the employment of the electric current asdescribed and the circulation of the curing liquid under pressure, meatwhich requires from seventy to ninety days for curing by the oldprocesses may be cured in as many hours or less.

'For the practice of the complete process an apparatus substantially asshown in Fig. 1 may be employed.

The vat A is provided with a cover a, which may be tightly closed. Nearthe bottom of the vat a perforated partition R is secured, and belowthis partition is an inlet-pipe E, which is connected with a pump F ofany suitable construction. In the pipe E is a check-valve e, of anysuitable construction,

adapted to prevent back pressure. The outletpipe G, which is connectedwith the vat A, near the top thereof, discharges into a supplementaltank K and contains pressureregulating valve 9 of any approvedconstruction. This supplemental tank consists, as shown, of the outerreceptacle 7c and an inverted inner receptacle which has openings nearits lower edge for establishing free communication between the inner andouter receptacles. The outlet-pipe extends down and discharges into theinner receptacle, the fluid passing therefrom into the outer receptacle,from which it'overflows into the pipe G. The chief reason for employinga supplemental tank having the inverted inner receptacle into which thepipe G discharges is to prevent the incoming brine from unduly agitatingthe brine in the receptacle, whereby it might slop over the sides of orinto the porous cup, and also to prevent the accumulation ofconsiderable quanty of foam, which would be formed in large quantitiesif the brine were discharged from the pipe G into an open receptacle.The porous cup D, containing the positive electrode 0, sits in the outerreceptacle 7a where the brine does not rise above the opening of theoverflow-pipe G. It is desirable that this supplemental tank and allparts of the outlet-pipe G and its connections with which the brinecomes into contact shall be made of material which will not bedisintegrated or corroded by the electrolytic action or by the brine,because thereby all danger that the brine will be contaminated, and byit the meat, is avoided. The tank may be made of wood and the outletpipeof rubber hose, except the fittings and valve, which may be made ofgutta-percha or any other analogous substance. It is not, perhaps,absolutely essential that the parts referred to be made of such materialas is mentioned, but certainly much better results are reached when theyare. The meat is undoubtedly sweeter, and all electrodeposition whichmight impair the usefulness of the electrical apparatus is prevented. Asuctiontank M is also provided and the suction-pipe P of the pump isconnected with it. The brine in the supplemental tank K dischargesthrough the outlet-pipe G onto the first of a 7 under pressure.

series of inclined plates or pans N, which are preferably perforated,and the brine flows down one onto the one next beneath it, and so on,finally discharging into the suction-tank. These plates are provided forthe purpose of breaking the column of the brine, and thereby making itimpossible for the electric current to fiow between the two electrodesby way of the suction-pipe, pump, and inlet-pipe E.

In operating the apparatus the brine is pumped from the suction-tankinto the vat A It has been found that a pressure of from twenty totwenty-five pounds is a suitable pressure, but I do not intend to limitthe invention to any particular pressure. The brine passes from the vatA into the supplemental tank K through pipe G, in which pipe there willbe at all times a continuouscolumn of the brine. The current from thegenerator passes over the wires 19' and c and between the electrodes Band 0 through the brine in the vat A, pipe G, and tank K. An electricalcurrent of one ampere and ten volts is a suitable current, but I do notintend to limit the scope of the claims to an electric current of anyparticular voltage or amperage. Because the column of brine is brokenbetween the supplemental tank K and the suction-tank M the current doesnot pass through said suctiontank and the connection between it and thevat. It is therefore possible without endangering the success of theprocess to construct these parts of iron or any other metal desired.

As before stated, a process substantially as described employing theelectric current in the manner stated and without circulating the brinewill cure meat in a small fraction of the time which has heretofore beennecessary for the purpose. The circulation of the brine through the vatA greatly reduces this time. The circulation of the brine under pressureeffects a still further reduction of time. In other words, theemployment of the electrical current in the manner described is thefundamental step of the process, and each of the other steps are in thenature of additions thereto and improvements thereon, as set forth in mydivisional application before noted. p

In addition to the saving of time the use of the described apparatus andthe practice of the process produces other good results, namely: none ofthe nutritious ingredients of the meat are lost, but all are retained,wherefore the meat does not lose weight during the curing operation,but, on the contrary, slightly gains in weight, due to the injection ofsalt into the same. Moreover, the rapidity with which the curing iseffected causes the salt to be distributed evenly throughout the meat,whereas owing to the long time the meat is in the curing-vats in the oldprocesses the meat near the surface contains more salt than does thatfarther from the surface, wherefore it is often necessary to soak outsome of the salt deposited in the ICC meat near its surface before saidmeat is ready for sale or use.

It will be understood from the foregoing description that the chieffunctions of the porous cup are to prevent both the disintegratedparticles of the positive electrode and the gas generated at saidelectrode from entering the curing solution. A clay porous cup is themost convenient device for effecting these results; but any other devicecapable of effecting these two results should be regarded as theequivalent of the specific thing shown-via, a porous cup-and is intendedto be so regarded in measuring the scope of the-claims.

Having described my invention, I claim 1. In an apparatus for curingmeat and the like, the combination of a vessel to contain the meat and acuring solution, electrodes and electrical connections including thesolution, means for causing a circulation of the solution in the circuitand means for protecting the curing solution from contamination by thedisintegration of the positive electrode.

2. In an apparatus for curing meat and the like, the combination of avessel to contain the meat and a curing solution, means for causing acontinuous circulation of the solution through the vessel, electrodesand electrical connections including the solution in the circuit, andmeans for protecting the curing solution from contamination by thedisintegration of the positive electrode.

3. In an apparatus for curing meat and the like, the combination of avessel to contain the meat and a curing solution, means for causing acirculation of the solution under pressure, electrodes and electricalconnect-ions including the solution in the circuit, and a protect-1ng-container surrounding the anode.

-l. In an apparatus for curing meat and the like, the combination of avessel to contain the meat and a curing solution, means for causing acirculation of the solution, electrodes and electrical connectionsincluding the solution in the circuit, a supplementary tank throughwhich the curingsolution passes, and a protecting-container in thesupplementary tank surrounding the anode.

5. In an apparatus for curing meat and the like, a vat adapted tocontain the meat and a curing solution and mechanism for causing thecontinuous circulation of the solution through said vat, combined with anegative electrode submerged in the solution, a porous cup which sits inthe solution, a positive electrode in said porous cup, an electricgenerator and electrical connections between said generator andelectrodes, substantially as specified.

6. In an apparatus for curing meat and the like, the combination of avessel to contain the meat and a curing solution, having an inlet and anoutlet opening, an external fluid-conductor connected with the saidopenings, means for inducing the circulation of a curing solutionthrough the vessel and through the fluid-conductor, an electrode in thevessel submerged in the curing solution, a porous container submerged inthe solution, an electrode in the porous container an delectricconnections and an electric generator, substantially as described.

7. In an apparatus for curing meat and the like, the combination with avessel for containing the meat and a curing solution, having an inletand an outlet opening, a negative electrode in the vessel, an externalfluidconductor connected with the said openings comprising means forbreaking the continuity of the column of the fluid, a pump connectedwith the fluid-conductor on one side of the break, a porous containerimmersed in the curing solution on the opposite side of the break, apositive electrodein the porous container, electric connections and anelectric generator, substantially as described.

8. In an apparatus for curing meat, a vat containing a curing solutionand adapted to contain the meat to be cured, combined with a negativeelectrode submerged in said solu tion, a porous cup which sets in thesolution, a positive electrode in said porous cup, an electricgenerator, and electrical connections between said generator andelectrodes, substantially as specified.

9. In an apparatus for curing meat, the combination of a vat adapted tobe tightly closed, and a supplemental tank, with means for causing acuring solution to circulate through said vat and thence to thesupplemental tank and back into the vat, a plate constituting a negativeelectrode in said vat, a porous cup sitting in the supplemental tank, aplate constituting a positive electrode contained in said cup, anelectrical generator, and electrical connections between said generatorand electrodes, substantially as specified.

10. In an apparatus for curing meat, the combination of a vat adapted tobe closed tightly and made of or lined with insulating material whichwill not be disintegrated by the curing solution or by the electrolyticac tion, an outlet-pipe near the upper end of said vat, and asupplemental tank into which said pipe discharges; said tank and pipebeing made of material which will not be disintegrated by the curingsolution or the electrolytic action, with a negative electrode contained in the vat near the lower end thereof, aporous cup sittingin thesupplemental tank, a positive electrode in said porous cup, an electricgenerator, electrical connections be tween the generator and saidelectrodes, a pump, a pipe connecting the same to the vat near its lowerend, means for conducting the curing solution from the supplementaltank, in a broken column, to the pump, and a cur- 1 g solution containedin the parts named, substantially as specified.

11. In an apparatus for curing meat, the combination of a vat having aperforated par= tition near its lower end and adapted to be tightlyclosed, an outlet-pipe near its upper end, a supplemental tank intowhich the said outlet-pipe discharges,a pu mp,a pipe connecting the pumpwith the vat at a point below the perforated partition, and means forconducting the curing solution from the supplemental tank to the pump ina broken column, with a negative electrode contained in the vat belowthe perforated partition, a porous cup sitting in the supplemental tank,a positive electrode in said porous cup, and connections between saidelectrodes and a suitable gen erator, substantially as specified.

12. In an apparatus for curing meat, the combination of a vat adapted tobe tightly closed, and having suitable inlet and outlet pipes atopposite extremities, a pump connected with the inlet-pipe, asupplemental tank consisting of an outer receptacle having anoutlet-pipe, and an inverted inner receptacle into which the outlet-pipeof the vat discharges, there being free communication between this innerreceptacle and the outer receptacle, with means for conducting thecuring fluid from the outer receptacle of said supplemental tank to thepump, with a negative electrode submerged in the vat, aporous cupsitting in the outer receptacle of the supplemental tank, a positiveelectrode in said porous cup, and electrical connections between saidelectrodes and a suitable generator, substantially as specified.

13. In an apparatus for curing meat, the combination of a vat adapted tobe tightly closed, having an inlet-pipe near its lower end and anoutlet-pipe near its upper end, a supplemental tank into which said pipedischarges, a negative electrode contained in the vat, a porous cupsitting in said supplemental receptacle, a positive electrode in saidporous cup, an electric connection between said electrodes and asuitable generator, with a series of oppositely-inclined plates arrangedone below the other, over which the fluid discharged from thesupplemental tank successively flows, a suction-tank into which thelower of said plates discharges, a pipe from said suction-tank,and apump connected with said pipe and wit-h the inlet-pipe to the vat,substantially as specified.

14. In an apparatus for curing meat, the combination of a vat, adaptedto be tightly closed, having an inlet-pipe and an outletpipe at oppositeextremities of the vat, the outlet-pipe containing thepressure-regulating valve, and a supplemental tank into which saidoutlet-pipe discharges-said vat, outletpipe and supplemental tank, beingmade of or lined with insulating 1naterial--a negative electrode in thevat, a porous cup in the supplemental tank, a positive electrode in saidporous cup, and electrical connections between said electrodes and asuitable generator, with a series of oppositely-inclined plates arrangedto discharge one upon another, an outlet pipe to the supplemental tankdischarging onto the upper of said plates,

a suction-tank into which the lower of said plates discharges, asuction-pipe connected with said tank, and a pump connected with saidsuction-pipe and with the inlet-pipe to the vat, substantially asspecified.

In testimony whereof I hereunto afiix my signature in the presence oftwo witnesses.

GEORGE A. 'WASHBURN. Witnesses:

PHILIP E. KNowLToN, E. L. THURSTON.

